Apr 9, 2012

Homemade Spreadable Butter

After reading the ingredients list on store-bought spreadable butter and seeing a few posts, I resolved to start making my own spreadable butter. It turns out to be a super easy thing to do:

Homemade Spreadable Butter
Makes approx. 1 1/2 cups

1/2 cup room temperature butter (1 stick)
1/2 cup vegetable, canola, or olive oil
3 tablespoons water
1/4 teaspoon fine sea salt

Combine all ingredients in a medium mixing bowl, and blend together until smooth. (I use the whisk attachment on my hand mixer, and it takes about 3 minutes.) The mixture will appear lumpy at first, but keep it going and it will come together.

Pour the butter into a sealable container and refrigerate until firm.

The butter may "weep" a little after refrigeration. If that bothers you, omit the water from the recipe. (I like to add it to reduce the calorie count a little.) If you prefer saltier butter, add more salt to taste.


Dawn said...

i do this too--but without the water & salt. I use a 1/2 cup butter to 1/3 cup oil ratio and it's still pretty spreadable. You can also make a treat of equal ratio butter and honey with a dash of cinnamon for a sweet spread for breads and biscuits!

Chief Family Officer said...

I use unsalted butter and find that I far prefer the taste with salt added, for things like toast. I love the honey idea - and so will my kids. Thanks!

Sara said...

This is a good recipe to try for my lactose-intolerant daughter and her sticks of vegan butter. For the rest of us, we just keep our butter in a butter bell on the counter. It's always spreadable that way (but you don't have the decreased calorie option!).

Chief Family Officer said...

Because there's water in butter, adding oil actually increases the fat content, which is why I like to add the water, LOL. I hope it works for your daughter!